Process for manufacturing instant hamburger steak

ABSTRACT

A process for manufacturing an instant hamburger steak which comprises kneading meats and vegetables with starch, flavoring the kneaded hamburger material with seasoning and spices, shaping the material into a suitable form, immersing the material in hardened oil heated at temperatures of from 60* C. to 100* C. and having a viscosity at that temperature of about 95 to about 53 Redwood seconds for a predetermined period to effectuate a preliminary cooking, taking the material out of the said hardened oil to permit cooling thereby forming a film of fat in solid state around the whole surface of the hamburger steak.

ilited States Patent [191 Shinkawa [451 Aug. 28, 1973 [76] Inventor:Yuichi Shinkawa, No. 21-8,

3-chome, Isukishima, Tokyo, Japan [22] Filed: Dec. 13, 1972 [21] Appl.No.: 314,585

Related U.S. Application Data [63] Continuation-impart of Ser. No.106,289, Jan. 13,

1971, abandoned.

[56] References Cited UNITED STATES PATENTS 11/1911 Ahrens 99/169 1/1945Barth 99/107 X 3,169,069 2/1965 Hanson et al.. 99/107 X 3,282,46011/1966 Boznango 3,402,050 9/1968 Howard et al 99/1 18 PrimaryExaminer-Hyman Lord Attorney-Irvin S. Thompson et a1.

[57] ABSTRACT A process for manufacturing an instant hamburger steakwhich comprises kneading meats and vegetables with starch, flavoring thekneaded hamburger material with seasoning and spices, shaping thematerial into a suitable form, immersing the material in hardened oilheated at temperatures of from 60 C. to 100 C. and having a viscosity atthat temperature of about 95 to about 53 Redwood seconds for apredetermined period to effectuate a preliminary cooking, taking thematerial out of the said hardened oil to permit cooling thereby forminga film of fat in solid state around the whole surface of the hamburgersteak.

1 Claim, No Drawings PROCESS FOR MANUFACTURING INSTANT HAMBURGER STEAKThis application is a continuation-in-part of my copending applicationSer. No. 106,289, filed Jan. 13, 1971 now abandoned, which in turn was acontinuation-in-part of Ser. No. 687,508, filed Dec. 4, 1967 and nowabandoned.

This invention relates to a process for manufacturing an instanthamburger steak which has a greatly reduced bacterial count and ispreservable in the atmosphere for a long time with a fresh flavor andwhich may be prepared quickly for eating by a short heating withoutrequiring any ordinary cooking operation.

Heretofore, various kinds of instant hamburger steaks have beenproposed. However, they have a high bacterial count and the flavorthereof deteriorates during the preservation and accordingly it isimpossible to maintain freshness of flavor for a long time.

it is thus a principal object of the invention to obviate the abovedisadvantages and to provide a new process for manufacturing an instanthamburger steak which is superior as to bacterial count and preservablein the atmosphere for a long time with a fresh flavor.

It is another object of this invention to provide a new process formanufacturing an instant hamburger steak which is subjected to apreliminary heat treatment at a lower temperature than the ordinary heattreatment to permit rapid preparation for eating by a final short heattreatment.

In one embodiment of this invention, the meats and vegetables e.g.hamburger materials are kneaded with starch and then flavored withseasoning and spices. The flavored material is shaped into a suitableform and then dipped in hardened oil heated at temperatures of from 60C. to 100 C. and having a viscosity at that temperature of about 95 toabout 53 Redwood seconds for a predetermined period to effectuate thepreliminary cooking with sufficient sterilization. The hamburgermaterial after being taken out of the hardened oil is cooled to form afilm of fat in solid state on the whole surface of the hamburgermaterial.

The hardened oil is vegetable oil hydrogenated to a melting point ofabout 40 C. Examples of vegetable oil are soybean oil, rape seed oil,sesame seed oil and coconut oil. Soybean oil is preferred.

In the final preparation for eating, the instant hamburger steak isheated in a frying pan, for example, at a high temperature such as 150C. for a short period to sear the surface of the hamburger steak to aproper extent.

According to this invention, the raw material of the hamburger steak ispreliminarily cooked with hardened oil ofa lower temperature of from 75to 80 C. as compared with the temperatures of cooking and sterilizationto be carried out with hot steam or water or an oven so that any loss ofingredient may be held to a minimum without changing flavor and color.

in the cooling process, after taking the hamburger material out of thehardened oil, the said hardened oil coagulates rapidly thereby formingan oil film around the whole surface of the hamburger material whichmakes the said hamburger material airtight thereby mainaining freshnessof flavor.

Further, since the hamburger material is completely coated with a filmof hardened oil, a sufficiently aspectic effect may be obtained, and asa result the hamburger steak is preservable for a long time and anychange in flavor and color is effectively prevented.

Moreover, in the final preparation of the hamburger steak for eating,the film of hardened oil which coats the surface of the said hamburgersteak is molten by heat, so that any lubrication of the frying pan withoil is not required thereby simplifying the cooking operation.

The relatively low viscosity of the hot oil, about 95 to about 53Redwood seconds, depending of course on temperature, ensures that theretained film of hardened oil will be sufficiently thick to achieve theabove results. Examples of the viscosity of molten soybean oilhydrogenated to have a melting point of 40 C., are as follows:

Viscosity Temperature (C.) (Redwood Seconds) The minimum cooking timesat various temperature are:

60 C. about 25 minutes C. about 20 minutes C. about 15 minutes C. about12 minutes C. about 10 minutes.

Without limiting this invention, the following examples are given toillustrate possible preferred modes of operation.

EXAMPLE 1 Five kg. of mixed mince of beef or pork and other meats and 1kg. of onion cut in pieces are kneaded with 200 g. of flour, hamburgermaterials thus produced is then flavored with 100 g. of salt and a smallamount of pepper and a 100 g. mass of the mixture is separated andshaped into a suitable form. The shaped hamburger material is dipped inhardened oil which is soybean oil hydrogenated to a melting point of 40C. and heated to 85 C. for about 20 minutes and thereafter taken out ofthe hardened oil to permit spontaneous cooling for approximately 20minutes thereby forming a film of the hardened oil around the wholesurface of the hamburger steak.

EXAMPLE ll Five kg. of mixed mince of beef or pork with other meats and1 kg. of onion cutin pieces are kneaded with 200 g. of flour, hamburgermaterials thus produced is then flavored with 100 g. of salt and a smallamount of pepper and a 100 g. mass of the mixture is separated andshaped into a suitable form. The shaped hamburger material is dipped insaid hardened oil of Example I and heated to 80 C. for about 20 minutesand thereafter taken out of the hardened oil and cooled in arefrigerating room at 2 C. for approximately 20 minutes thereby forminga fllm of hardened oil around the whole surface of the hamburger steak.

It will be understood that the invention is not to be limited to theexact examples described, but that various changes and modifications maybe made without departing from the spirit and scope of the invention, asdefined in the appended claims.

I claim:

cosity at that temperature of about to about 5 3 Redwood seconds, for atleast about 10 minutes to effectuate a preliminary cooking, and takingthe material out of said hydrogenated oil to permit spontaneous coolingthereby forming a film of hydrogenated oil in solid state around thewhole surface of the hamburger steak.

